Flat bread (Khubz 'arabī) from Food for the Vegetarian: Traditional Lebanese Recipes (page 16) by Aida Karaoglan
- all-purpose flour
- dried yeast
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Za'atar; Eggs with sumac (Bayḍ bi-summa'); Eggs with hallūm cheese (Bayḍ mi'līma' ḥallūm); Eggplant dip (Mtabbal - bābā ghannūj); Tomato with garlic and coriander (Ti'liyet banadūra bi-kuzbra); Fresh broad beans with lemon dressing (Fūl akhḍar mtabbal); Fresh broad beans with coriander (Fūl akhḍar m'allā); Jew's mallow in oil (Mlūkhiyyah bi-zayt); Dried broad beans with chili (Fūl ḥarr); Dried broad beans with cumin (Fūl bi-kammūn); Purée of dried broad beans (Fūl maṭḥūn mtabbal); Dried broad beans with lemon and olive oil dressing (Fūl mdammas); Chickpeas dip (Ḥummuṣ bi ṭaḥīni); Chickpeas dip with pine nuts (Ḥummuṣ bi-ṣnūbar); Chickpeas with olive oil dressing (Ḥummuṣ msabbaḥ); Bean patties (Falāfel); Raw kishk (Kishkeh khaḍra)
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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